Cake Roll

Swiss rolls might seem intimidating to create, but with the right know-how, they can become a staple in your baking repertoire. Common areas where people tend to go wrong include overbaking the sponge, which leads to cracking during rolling, and not rolling the cake while it's still warm. One secret to a successful swiss roll is creating a light and airy sponge. This is achieved through proper whisking of the eggs and sugar, and carefully folding in the flour to retain as much air as possible. The filling is also pivotal for a scrumptious Swiss roll. Whipping the cream to a perfect consistency and spreading an even layer of jam (not too much to leak out, but enough to flavor every bite) requires a balance. It's also crucial to use a clean tea towel dusted with sugar to roll the cake up whilst warm. This helps prevent sticking and creates that all-important swirl. The Swiss roll should be allowed it cool completely before unrolling to add the filling - this helps avoid any unwanted cracks. Little-known tips include adding a bit of cornstarch to your flour for an even lighter cake, and using a flat spatula dipped in warm water for a smooth and even spread of filling.